Vegan Butternut Squash Soup
This roasted butternut squash recipe is simple and naturally gluten-free and vegan with onions, garlic and vegetable broth complimenting the slowly caramelized squash.
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Servings: 4 people
Calories: 103kcal
Ingredients
- 4 cups vegetable broth
- 1 3lb butternut squash sliced in half, seeds removed
- 3 Tablespoons olive oil divided
- ½ cup onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cinnamon
- ⅛ teaspoon fresh thyme
- 2 teaspoons honey or maple syrup or other sweetener *see notes*
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Set aside.
- Prepare the squash for baking by brushing the inside with 1 Tablespoon of the olive oil and sprinkling with salt and pepper to taste. Turn the squash face down (skin up) and bake for about 45 minutes or until tender and cooked through.
- Meanwhile, in a large pot heat the remaining 2 Tablespoons of oil and cook the onion over medium heat until transparent and tender. Add garlic and cook 1 additional minute. Set aside.
- When the squash is done, scoop out the inside and discard the skin. Place the squash, cooked onions and garlic, vegetable broth, salt, pepper, cinnamon, thyme and honey in a blender. Blend on medium high speed until pureed and smooth. You may need to work in batches, depending on the size of your blender.
- Return the soup into the large pot and place on medium low until heated through.
Notes
- Roasting the squash first deepens the flavor and brings out natural sweetness.
- For an extra creamy texture, you can stir in a splash of coconut milk before serving.
- Adjust the sweetness by adding more or less maple syrup to taste.
- If the soup is too thick, thin it out with a little extra vegetable broth.
- Garnish with pumpkin seeds, fresh thyme, or a drizzle of olive oil for a beautiful presentation.
Nutrition
Calories: 103kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 582mg | Fiber: 1g | Sugar: 2g | Vitamin A: 27IU | Calcium: 4mg | Iron: 1mg
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